Thanksgiving sides don’t have to be complicated to look impressive. These easy thanksgiving sides fill the table with color and variety without extra stress. They’re simple to prep, so you can focus on other parts of the meal. Each dish adds flavor and balance, making the feast feel complete. Guests will notice the effort, even if it didn’t take hours in the kitchen.
Roasted Vegetables
Roasted vegetables are a simple way to add flavor and nutrition to any meal. You can mix your favorite vegetables and seasonings, then roast until tender and lightly caramelized. This method keeps the veggies flavorful without much effort. It’s a reliable recipe for weeknight dinners or easy thanksgiving sides.
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Red Lobster Brussels Sprouts
These crispy Brussels sprouts are roasted and finished with a ginger soy glaze for a rich, savory flavor. They bake quickly and hold up well for serving a crowd. This version is healthier but still full of taste. It works well as a main table side or a standalone snack.
Get the Recipe: Red Lobster Brussels Sprouts
Green Bean Casserole
This fresh green bean casserole uses a creamy mushroom sauce and a crunchy topping to give the classic dish a light, flavorful spin. It’s low in points but high in texture, making it suitable for Weight Watchers plans. The dish can be prepared ahead and baked right before serving. It’s one of the easiest and most loved easy thanksgiving sides to include on the holiday table.
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Cornbread Stuffing
Cornbread stuffing brings savory herbs and aromatics together for a classic holiday flavor. With sage, rosemary, thyme, onions, and celery, it’s hearty but not heavy. This recipe is easy to assemble and bakes up golden and flavorful. It’s a reliable dish for easy thanksgiving sides that pairs well with roasted meats.
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Sweet Potato Souffle
This sweet potato souffle is light, creamy, and only 3 points per serving. It’s easy to prepare and comes together quickly for holiday meals. The subtle sweetness pairs beautifully with roasted meats or other sides. It’s an excellent addition to easy thanksgiving sides for your table.
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Butternut Squash
Roasted butternut squash with garlic, parsley, and butter is a simple side that highlights seasonal flavors. It cooks quickly and develops a tender texture with plenty of flavor. This dish is versatile and pairs well with both casual dinners and holiday spreads.
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Zucchini and Squash
Air fryer zucchini and squash is a fast, easy way to prepare fresh vegetables. Simply slice, season, and air-fry until golden and tender. It works as a side for any meal or for meal prep, keeping things light and flavorful.
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Savory Potato Galette
This savory potato galette combines thinly sliced potatoes, pesto, and Parmesan for a baked side dish with a rustic feel. It’s easy to assemble and holds together beautifully during baking. Serve it alongside roasted meats for a hearty addition to any dinner.
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Sweet Potatoes and Apples
Roasted sweet potatoes and apples are tender, naturally sweet, and lightly spiced with cinnamon. They cook in one pan, making them an easy, no-fuss side dish. This combination is perfect for fall meals and works beautifully as part of easy thanksgiving sides.
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Bacon Wrapped Brussel Sprouts
Bacon-wrapped Brussels sprouts are crispy, smoky, and flavorful. They roast quickly and are easy to serve as a side or appetizer. The combination of bacon and sprouts makes them hard to resist, and the recipe is straightforward enough for busy cooks.
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Cranberry Brussels Sprouts
These roasted Brussels sprouts get a boost from a maple-cranberry glaze that balances sweetness and tartness. I added spiced pecans and crumbled goat cheese on top for extra crunch and creaminess. It’s a colorful, festive side that’s easy to serve at holiday meals. Every bite feels bright and flavorful without being fussy.
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Cauliflower Casserole
This cauliflower casserole turns simple vegetables into a creamy, cheesy side in just 30 minutes. I layered roasted cauliflower with a rich sauce and baked it until bubbling. It’s perfect for low-carb dinners or weeknight comfort food. Everyone will ask for seconds, and it stays good for leftovers too.
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Broccoli Fritters
Broccoli fritters make snacking on vegetables much more fun. I combined broccoli, onions, garlic, cheese, and a hint of lemon for patties that are crisp on the outside and tender inside. They cook quickly and pair well with a dipping sauce. These fritters work for lunch, a side dish, or a light dinner.
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Kale Salad
This massaged kale salad balances hearty greens with crisp apples, dried cranberries, toasted almonds, and Pecorino Romano. I tossed it with a lemon-Dijon dressing that has a touch of apple cider vinegar for brightness. It’s crunchy, tangy, and refreshing for any meal. The flavors are layered without being overwhelming.
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Asparagus and Peas
Dutch Oven asparagus and peas is a simple side with fresh spring vegetables. I sautéed them lightly to maintain crispness while adding a bit of garlic and seasoning. The flavors are bold yet clean, making it perfect for a quick dinner or holiday spread. It’s easy to prepare and always looks appealing on the plate.
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Chestnut Parsnip Puree
This chestnut parsnip puree is creamy, savory, and perfect for fall or winter dinners. I served it with sautéed mushrooms, thyme, and rosemary for earthy richness, and finished with a touch of maple syrup. It works as a base for main dishes or a stand-alone side. The flavors blend smoothly without any complicated steps.
Get the Recipe: Chestnut Parsnip Puree
Harvest Salad
Harvest salad combines apples, pears, sweet potatoes, cranberries, bacon, pecans, and feta for a colorful, flavorful dish. I tossed it in a poppy seed vinaigrette that balances sweetness and tang. It’s crisp, hearty, and satisfying as a side or a main. This salad showcases seasonal produce without extra fuss.
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Mashed Turnips
Mashed turnips come out fluffy, creamy, and rich, making them a great low-carb alternative to potatoes. I boiled them until tender and whipped them with butter and a touch of seasoning. They pair perfectly with roasted meats or vegetarian mains. The texture is smooth and comforting, but light enough for everyday meals.
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Pumpkin and Beetroot Salad
Roasted pumpkin and beetroot create a colorful, hearty salad with feta, pine nuts, pepitas, and peppery arugula. I dressed it with a maple vinaigrette that ties the sweet and savory flavors together. It works well for fall or winter meals and holds up for a few hours without losing texture. Every bite has a nice balance of soft, crunchy, and tangy elements.
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Stuffed Acorn Squash
Stuffed acorn squash is a colorful and filling main that works for vegetarian meals or holiday dinners. I packed it with grains, vegetables, and spices for flavor and substance. It cooks in about 30 minutes and comes out tender but not mushy. The dish looks impressive on the table without requiring complicated prep.
Get the Recipe: Stuffed Acorn Squash
